Beef jerky is produced in many places and is not a specialty of one place.

Tracing back to the history of beef jerky, as early as the establishment of the Mongolian Empire by Genghis Khan, the Mongolian cavalry had an indissoluble bond with beef jerky. "They would only drink horse milk when going in and out, or slaughter sheep for food. As long as there were horses and livestock for them, The Mongolians can provide themselves with edible water and grass. After slaughtering a cow, the 100 kilograms of beef are dried and crushed into a paste. There are only a dozen kilograms of minced meat, which can be carried on the back in a bag and can be brewed as long as there is water.

Even if there is a lack of food, hunting can be used as a supplement. In combat, the Mongolian cavalry relies on horses and livestock; this greatly reduces the logistics of beef jerky during expeditions.

Extended information:

Classification

1. Air-dried beef

Originated in Inner Mongolia as early as 800. Many years ago, the advantage of Inner Mongolia air-dried beef jerky is that it is made from selected grassland cattle and various natural ingredients. The beef jerky produced has the original flavor of beef and is very chewy. .

2. Southern beef jerky

Mainly distributed in southern my country, the most common in Fujian and Sichuan. The characteristic of southern beef jerky is that it has many auxiliary ingredients, and the most typical one is to add meat floss. , break the meat into pieces and re-compress it.

3. Hong Kong, Taiwan and Southeast Asian style beef jerky

Hong Kong, Taiwan and Southeast Asian style beef jerky is a very delicious snack, small pieces of beef. Dried is often square or rectangular, brown or dark red

Baidu Encyclopedia-Beef Jerky